Adapted from the April 2005 issue of Cooking Light.
Combine first 9 ingredients in a plastic bag. Add lamb; seal and shake to coat. Chill for several hours or overnight, or freeze for up to 4 months.
When you're ready to make dinner, heat oil in a large, deep skillet over medium-high heat. Brown the lamb on all sides, but don't worry about cooking it through. Add the broth and scrape the bottom of the pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer for 1 hour. Uncover and cook 5 minutes or until sauce thickens. Remove from heat; stir in yogurt and cilantro and serve immediately. Serves 4.